Method

 

1. First we broke the eggs into a mixing bowl and then whisked them until they were fluffy.

 

2. We weighed the castor sugar carefully and then added this to the bowl with the eggs and mixed them together really well.

 

3. The margarine was soft so we were able to add this to the bowl and we continued to mix well.

 

4. We added 2 tablespoon of rose water, 4 tablespoon of honey, a teaspoon of nutmeg and the seeds from 5 cardamom pods to the mixture and gave it another good stir to mix everything in.

 

5. The last thing that needed to be added was the semolina then we whisked the mixture until it was light and creamy.

 

6. We carefully poured the mixture into a dish that had been greased to stop the cake from sticking. You could use greaseproof paper to line a tin.

 

7. Then we placed our cakes in the oven on a low heat, (150 degrees) and left them to cook for 50 minutes. (We had made enough so that we could all try some!)

 

 

 

8. We washed up the dirty bowls and utensils and wiped clean the tables. Then we had to wait... and wait..... and wait........

 

9. Finally, the cakes turned a golden brown colour and smelt wonderful. We took them out of the oven, left them to cool down for a little while and then cut them into slices to share.

 

We took some of the cake to share with our deputy head teacher, Mr Jackson, and he thought it was delicious!